Thursday, January 1, 2009

Synchroblog: Pancake Smackdown Challenge

Yes, well Brother Maynard did indeed throw down the proverbial gauntlet ... and Sonja definitely escalated it ... but it was William who took it to Synchroblog level. I had already decided to jump into the fray before I saw Bill's post (as evidenced in Sonja's post comment section).

The Abbess, being abi-normal, does not prepare foods like everyone else, either. She has joined Sally Fallon and encourages the Nourishing Traditions from simpler times and cultures ... when food preparation resulted in real, enhanced nutrition. I'll stop there. Trust me on this....

I follow Sally's recipe for buttermilk pancakes, which calls for 2 cups of whole wheat flour (I use Bob's Red Mill Organic Whole Wheat flour, which I keep in the freezer so it doesn't go rancid.) to be soaked in 2 cups of cultured buttermilk. I mix the flour and buttermilk together and place the bowl in my yogurt maker before I go to bed ... so that it is in a warm place for at least 12 hours ... with 24 hours being better, but who can actually wait for 24 hours?!? ;^)

Then, the next morning, I mix up 2 eggs and 2 t of extra virgin olive oil and blend it into the warm mixture with a large, flat whisk. Having already plugged in my electric griddle (which can make 8 pancakes at a time) and turned it to 300 degrees, I put one teaspoon of butter on the griddle, which I spread around with my extra wide spatula.

Back to the batter ... I sprinkle 1 1/2 t of baking soda and 1/2 t of salt over the top and whisk in into the solution. It immediately begins to bubble ... my boys love watching the chemical reaction! (Be sure that you have at least 2 inches of rising rim in your mixing bowl.)

I get out my white serving spoon (about 1/8 C) and spread the batter into whatever shape I want. It holds together to amazingly that it does not automatically flatten into a circle. And it puffs up beautifully and cooks quickly. It never sticks when I turn them (yes, only once!) and I plop them right onto the waiting plates of my family.

These gems are only topped with real maple syrup ... or fruit compote. And they are so tender you just cut them with a fork ... and they melt in your mouth. Since I use butter on the griddle, I don't add more butter on top. No one seems to miss it....

Pancakes prepared lovingly with planning and purpose ... yum!

And, Sonja ...I would love to add 2 cups of blueberries to these--but my family are pancake purists and like them just plain. Sometime I'll do it, just for me!


sonja said...

OMG ... I'm dying here ... I want these pancakes. They sound delicious!!!

Where would you keep the flour/buttermilk mixture if you didn't have a yogurt maker?

AbiSomeone said...

They are out of this world!

You are supposed to put it "in a warm place". If you had a gas stove, I would put it in pyrex (covered) over the burner that vents the oven pilot light.

It might be possible to place it in a crock pot on low...but I would want to leave the lid off the crock pot so it doesn't get too hot, and put a hot pad or something underneath the bowl with the mixture, too.

If the temperature gets more than 95 degrees or so, it will kill the cultures in the buttermilk, which will be bad :^(

Are you going to give it a whirl? You could make it a chemistry experiment for the LightChildren!